Ingredients
1/2 med cabbage, quartered, cored, very thinly sliced
3 med carrots, peeled, coarsely shredded
1 small sweet onion, halved thinly sliced
1/4C fresh parsley, chopped
1/2C veganaise
2 fresh fennel bulbs, trimmed, halved and thinly sliced
1/4C plain yogurt
2 Tblsp. fresh lemon juice
1 Tblsp. lemon zest
1/2 tsp. sugar
1 Tblsp. celery seed
Sea salt and black pepper to taste
Preparation
Combine cabbage, carrot, onion, parsley, and fennel in large bowl. Whisk mayo, yogurt, lemon juice, and sugar in medium bowl to blend, season with salt and pepper. Add to cabbage mixture; toss to coat. Sprinkle with celery seeds and mix in. Refrigerate at last 1 hour (up to 2 hours) for flavors to blend, tossing occasionally. Transfer to serving bowl
